Gingerbread Chocolate Chip Muffins

October 30, 2018

GINGERBREAD CHOCOLATE CHIP MUFFINS - INGREDIENTS1 3/4 cups Anthony’s Goods almond flour1 tsp baking soda2 tb Primal Palate Gingersnap spice (if you don't have it, add 3 tsp cinnamon, 1/4 nutmeg, and 1/4 tsp ground ginger)1/2 cup applesauce3 eggs (or flax eggs for vegan option)3 tb maple syrup 1 tb blackstrap molassespinch of sea salt3/4 tsp vanilla3/4 cup Enjoy Life Foods dairy free chocolate chips

Not your grandma’s muffins, they are soft, and taste like a fluffy gingersnap cookie laced with lots of gooey chocolate! Hope you guys love them as much as I do!

Gingerbread Chocolate Chip Muffins

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Nicole Modic
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
SERVES 8 muffins
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Ingredients

  • 1 3/4 cups almond flour
  • 1 tsp baking soda
  • 2 tbsp Primal Palate Gingersnap spice (if you don't have it, add 3 tsp cinnamon, 1/2 nutmeg, and 1/4 tsp ground ginger)
  • 1/2 cup applesauce
  • 3 eggs (or flax eggs for vegan option)
  • 3 tbsp maple syrup 
  • 1 tbsp blackstrap molasses
  • pinch of sea salt
  • 3/4 tsp vanilla extract
  • 3/4 cup dairy-free chocolate chips

Instructions

  • Preheat oven to 350 F. 
  • In a medium bowl, mix together the almond flour, baking soda, gingerbread spices, and salt. 
  • Next, add the applesauce, eggs/flax eggs, maple syrup, molasses, and vanilla. 
  • Fold in the chocolate chips. 
  • Bake for 15-17 minutes (a toothpick should come out clean). 
  • Remove from oven. 
  • Sprinkle additional chocolate chips on top, if desired, and let melt. 

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  1. Hi! I don’t have a muffin tin but want to make this in a loaf tin, how should I augment the recipe to make sure the loaf comes out nicely?
    Thank you 🙂